Buttermilk Cupcakes With Swiss Meringue Buttercream Food

BUTTERMILK CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Make Cupcakes: Preheat oven to 350°F. Line 2 standard 12-cup muffin pans.
• Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
• Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely.
• Make Swiss Meringue Buttercream: Combine sugar and egg whites in a metal bowl. Place bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until sugar is dissolved and mixture registers 160°F on an instant-read thermometer, 4 to 6 minutes.
• Whisk on medium speed with an electric mixer until flufy and cooled, 9 to 11 minutes. Reduce mixer speed to medium-low; add butter, one tablespoon at a time, whisking well after each addition. Whisk in vanilla and, if desired, food coloring.
• Frost cupcakes with buttercream and garnish with edible flowers.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix flour, baking powder, and salt in a medium bowl.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
• Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
• Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
• Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

SWISS MERINGUE BUTTERCREAM FOR CUPCAKES

Steps:

• Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
• Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
• Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
• Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

FROSTED CHOCOLATE-BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
• With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
• Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
• In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
• Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
• Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
• For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

SWISS MERINGUE BUTTERCREAM FOR CUPCAKE DECORATING

Steps:

• Place sugar, whites, and salt in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Whisk in vanilla. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

SWISS MERINGUE BUTTERCREAM

Steps:

• In a small pot, bring 1 inch water to a boil over high heat.
• Place the egg whites and sugar in a medium metal bowl (or the metal bowl of a stand mixer) and place it on top of the pot, making sure that the bottom of the bowl does not touch the water. Whisk continuously (especially on the sides of the bowl) to prevent the egg whites from cooking, until the mixture reaches 160 degrees F and the sugar is completely dissolved, about 5 minutes.
• Remove the bowl from the heat, transfer it to a stand mixer fitted with the whisk attachment and whisk on high speed until soft peak forms, about 5 minutes.
• Switch to the paddle attachment on low speed and add the butter, one piece at a time. The buttercream might separate but keep the paddle going-the mixture will soon homogenize. Increase the speed to medium and paddle until silky smooth, about 5 minutes. Mix in the vanilla and beat for another 3 minutes.

BUTTERMILK CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Sift dry ingredients.
• Cream butter and sugar until fluffy. Add whole eggs. one at a time, beat well and then add yolks and beat well.
• Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well. Beat in vanilla.
• Pour into prepared muffin tins, filling each 3/4 's full.
• Bake at 350 degrees for 20 minutes.
• Cool on wire racks 10 minutes, then turn out cuppcakes onto racks and let cool completely.
• Swiss Meringue Buttercream:.
• Combine egg whites, sugar, and salt over a pan of simmering water. Whisk until sugar has dissolved.
• Whisk until stiff peaks are formed.Continue whisking until mixture is fluffy and glossy, about 10 minutes. Use electric mixer.
• Add the butter a few tablespoons at a time, mixing well after each addition.
• Once all butter has been added, whisk in vanilla.
• Beat for 2 minutes until all air bubbles are eliminated.
• Continue beating until frosting is smooth.